For patties, place lentils, rice and vegetable stock in a large pot. Bring to a boil, cover, reduce to a simmer and cook, covered about 30 minutes. Uncover and cook another 15 minutes., or until liquid is absorbed and lentils and rice are very soft. Heat oil over medium heat. Sauté bell pepper, onion and celery until soft, about 5 minutes. When lentil mixture has finished cooking, remove from heat and stir in sautéed' vegetables. Stir in remaining patty ingredients, except oil for frying. Set aside until cool enough to handle. Form mixture into 12 patties approximently 1/4" thick. Heat oil in a large pan over medium heat. Fry patties until well browned on both sides, about 7 to 10 minutes. Remove and drain well on paper towels. Keep warm until serving time. For curry sauce, heat oil in a saucepan over medium heat. Add onion, pineapple, banana and apple, and sauté' until slightly soft, about 5 minutes. Add water and apple juice, cover and cook until fruit is soft and pulpy, about 7 to 9 minutes. Remove form heat and puree' in a food processor or blender until smooth. Return to saucepan, add remaining ingredients and mix well. Heat until warm. Serve warm over patties.

Per serving: 300 calories; 10 g Protein; 11 g fat; 40 g carbohydrate; 0 cholesterol; 454 Mg Sodium; 5 g Fiber

Recipe from The Best of Vegetarian Times recipe cards.